Acorn Squash Cranberry Sauce

2 acorn squash, halved and seeded

1/2 cup brown sugar

1/2 cup white sugar

3/4 cup water

1 (12 ounce) package cranberries

1/2 cup port wine

Preheat oven to 400F. On a medium baking sheet, place the squash halves cut side up. Bake in the preheated oven 30 minutes, or until tender. In a medium saucepan, mix the brown sugar, white sugar, and water. Bring to a boil, reduce heat and simmer 10 minutes.

Mix the cranberries and port into the saucepan. Cook until the cranberries begin to burst, about 5 minutes. Spoon the cranberries into the squash halves and serve.